With the family Christmas lunch in mind, I have come up with a delicious new recipe for “Braised Potatoes”, which I hope you will love. It’s quick, easy and convenient and so tasty which, as far as I’m concerned, is the perfect combination for your Christmas dinner table.

Ingredients
1.5kg baby potatoes, rinsed
2 shallots, cut into 1cm slices
6 cloves garlic, peeled
Extra virgin olive oil
5 sprigs fresh thyme, plus extra for garnish
2 sprigs fresh rosemary, plus extra for garnish
2 bay leaves
500ml Carol’s Stock Market Turkey Bone Broth
½ tsp salt
¼ tsp black pepper

Serves
4-6

Method
Cut larger potatoes in half, leave small potatoes (walnut sized or smaller) whole.

Add potatoes to a pan large enough that they lie in a single layer, along with shallot and garlic. Drizzle with olive oil and toss to coat. Add the herbs.

Pour in Carol’s Turkey Bone Broth then season with salt and black pepper.

Cover the pan with a lid or piece of tinfoil then bring to a simmer over medium heat. Once simmering, reduce heat to low and leave to cook, still covered, for 10 minutes.

Turn potatoes over, cover pan and continue to cook until potatoes are just tender, about 8-10 minutes.

Remove the lid or foil and increase heat to high, cook until the liquid has evaporated, gently moving the potatoes around in the pan from time to time, and the potatoes start to sizzle.

Remove from heat and discard bay leaves and any hard stalks. Spoon into a serving dish and sprinkle with a bit more salt and garnish with fresh rosemary and thyme.